Restaurant Style Salmon aka Pan Seared Salmon is one of my favorites to eat. It’s also one of the easiest to make especially if you are already making a salad with vinaigrette dressing (which is seriously not that hard). I think once you make your own salad dressing you never go back, but I digress…
We pan-sear the salmon to lock in the flavors and also to get a crispy skin and brown top. By then popping it in the oven, the salmon cooks through without drying out and getting overly crispy/brown. The best part of this recipe is that whatever vinaigrette you use will work. We’ve tried it with a simple olive oil/lemon one as well as a pomegranate dressing and both tasted delicious and created two different types of flavors.
Restaurant Style Salmon
- 1 1/2 pounds salmon (we like chinook)
- 2 teaspoons olive oil
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1 tablespoon vinaigrette (like this one)
- Heat oven to 400 degrees.
- Sprinkle salt and pepper along the top of your salmon. Set aside.
- Heat a 12 inch saute pan on the stove. Add olive oil in pan and let sit until it glistens. Tilt your pan so oil covers the entire bottom of it.
- Lay salmon in the hot pan skin side up for 4 minutes. Flip salmon over. Cook for 4 minutes.
- Remove salmon from stove. Top with your vinaigrette and place your pan with the salmon into the oven for 10 minutes. (Timing may vary depending on thickness of salmon, you want the salmon to cook through without drying out).